A condiment made by mixing the ground seeds of the mustard plant with a combination of…

Method

Heat oven to 200C/180C fan/gas 6. Put the chicken in a bowl and pour over the milk. Tip the flour and spices into a large plastic bag and add a large pinch of salt and a good grinding of pepper.

Heat half the oil in a large frying pan. Take half of the chicken out of the milk, shake off any excess and put in the bag of seasoned flour. Hold the top closed and shake well. Lift the pieces out and shake off any excess, but don’t do this too hard or you’ll end up with no coating. Lower the pieces into the oil and fry on each side until golden and crisp – don’t overdo it as the chicken is being baked next and will brown further. Use tongs to turn the chicken and try not to tear the coating. Transfer to a rack set in a roasting tin. Repeat with the rest of the chicken.

Bake for 30 mins until cooked – check one drumstick and one thigh with a skewer – cook for longer if you need to.

Recipe Tip

Paprika wedges

Heat oven to 200C/180C fan/gas 6.
Cut 1 kg all-purpose potatoes, such as
Desirée, into decent-size wedges (peeled
if you prefer), and boil in salted water for
5 mins. Drain and tip into a bowl with
2 tbsp olive oil, 2 tsp paprika and lots
of seasoning. Toss well.
Tip onto 1-2 baking sheets in a single
layer. Bake for 25-30 mins alongside the
chicken, or until crisp and cooked through.

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Comments, questions and tips

Tried this tonight but after reading the comments I used the herb and spice mix from the 'Crispy Chicken' recipe that came up in the 'southern fried chicken' search. I soaked the chicken pieces in milk for about 4 hours, and it certainly made it very succulent. The crispy chicken recipe coating called for some Japanese breadcrumbs I'd never heard of, and would be very unlikely to find in the shops near here, so I used some Vogel's bread blitzed into crumbs instead and followed the recipe, toasting them with the SR flour in the frying pan, then mixing it with the spices and herbs. I must say, it was delicious! Both children (3 and 8) really enjoyed it. I did this after my 8 yr old asked for the chicken that comes in the bucket (a well known brand!), but it's too far to go on a weeknight, so he suggested I make my own. Voila, a first for me, but certainly not the last given the enthusiasm with which they both ate it, not to mention the clean plates from me and hubby!!!

gepublic

21st Jan, 2014

5.05

This is a great, basic, recipe for cooking chicken pieces (actually, probably more of a method than a recipe.) Soaking it in milk a bit first does make the meat really succulent. And baking it on a rack in the oven stops the coating from going soggy. My kids love it. If I was going to serve it to adults I'd probably add more paprika or something, maybe, but it's also pretty good just as is!

sarraceniac

10th Oct, 2012

2.05

Agree with everyone about blandness. I doubled all and threw in a teaspoon of Indian minced garlic the second time I made it. Greatly improved it to about 4*. Currently 2*

snj

30th Apr, 2012

2.05

agree with other comments lacks flavour (did increase quantities and add some other herbs). Think it would have been better just baked found the oil took over any flavour it did have

yokiepud

3rd Feb, 2012

instead of milk use an egg and water mixture. to the flour add some cumin and dried herbs. dip the chicken in the flour then the egg mix then back in the flour mix. the egg and water mix makes it more crunchy

joannelebon

10th Sep, 2011

Try adding half a teaspoon of celery salt as well as tripling the spice amount.

starstruckk883

12th Feb, 2011

3.05

Just made these to eat whilst watching the rugby, added a lot more spices and deep fried instead though.

paulhammond1

10th Feb, 2011

2.05

All in all not bad, I can't help thinking it would be a whole lot nicer deep fried... As suggested by others I added more spice and was pleased with the flavour. I must say though I've made better from other recipes.

cattrall81

20th Jan, 2011

4.05

I used boneless chicken thighs to make this recepie - I did follow the advice left by others and add more seasoning.
I wil make this again as it gave the chicken a great crunchy texture and was very easy but i will need to experiment further with the seasoning

rhianthomas1984

20th Nov, 2010

4.05

Great southern fried chicken recipe, although I agree with most of the other comments regarding seasoning. My husband doubled the amount of all the spices and added 2 tsp of dried thyme but I think it still could have done with a little bit more. Will definitely make these again but will need to experiment with the seasoning to get the perfect recipe.

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